Little Alley's Wedge Salad

Name: Little Alley's Wedge Salad
Ingredients: 4 cup aioli*; 1 1/2 cup buttermilk; 2 cup sour cream; 2 teaspoon onion powder; 2 teaspoon garlic powder; 2 teaspoon lemon juice; 1 1/2 tablespoon minced chives; 1 1/2 tablespoon parsley, minced; 1 1/2 tablespoon mint, minced; 6 cup blue cheese crumbles; kosher salt, to taste; 3 roma tomatoes, halved lengthwise; 3 strips bacon, cooked; 1 baby iceberg lettuce wedge, cut into 4 pieces; croutons, for serving; 1 tablespoon chopped chives, for garnish; 2 tablespoon crumbled blue cheese, for garnish

Robert McDonough|July 2, 2013 3:54 pm EST

2.8 (8 ratings)

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Fancy a steakhouse-style dinner for two at home? Start with this wedge salad, made truly special with a homemade blue cheese dressing. Or, if you're pressed for time, you can start with store-bought blue cheese dressing and stir in the same herbs and spices.

Servings

2

Ingredients

4 cup aioli*
1 1/2 cup buttermilk
2 cup sour cream
2 teaspoon onion powder
2 teaspoon garlic powder
2 teaspoon lemon juice
1 1/2 tablespoon minced chives
1 1/2 tablespoon parsley, minced
1 1/2 tablespoon mint, minced
6 cup blue cheese crumbles
kosher salt, to taste
3 roma tomatoes, halved lengthwise
3 strips bacon, cooked**
1 baby iceberg lettuce wedge, cut into 4 pieces
croutons, for serving
1 tablespoon chopped chives, for garnish
2 tablespoon crumbled blue cheese, for garnish

Directions

In a large bowl, whisk together the aioli, buttermilk, sour cream, onion powder, garlic powder, lemon juice, chives, parsley, and mint until thoroughly combined. Fold in the cheese and season with salt, to taste.
Preheat the oven to 350 degrees.
Place the tomatoes in a baking dish and roast in the oven for 45-55 minutes. When done, remove from the oven and let cool.
Chop up the cooked bacon. Arrange the tomatoes, lettuce, and bacon on plates. Top with the croutons and garnish with the chives and blue cheese.